Methi bird is a scrumptious north indian recipe made the usage of bird, fenugreek leaves, hung curd, onions and tomatoes. This lunch/dinner recipe can be paired with butter naan or even tandoori roti. Try this recipe in case you're bored with the regular fowl recipes like butter chook, kadhai hen and need to test with something new yet delectable.
INGREDIENTS
100 gm finely chopped onion
1 finely chopped green chilli
1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 pinches salt
100 gm finely chopped tomato
1/2 teaspoon garam masala powder
1/2 teaspoon powdered turmeric
1 tablespoon dried fenugreek leaves
1 pinch black pepper
For Marination
1/2 kilograms chopped chicken
1/2 tablespoon ginger paste
1/2 tablespoon green chilli sauce
1/2 teaspoon red chilli powder
1/2 cup hung curd
1/2 teaspoon garlic paste
1 pinches salt
For Garnishing
1 tablespoon chopped coriander leaves
How to make
Step 1
To make this delicious methi bird recipe, wash and clean the chicken portions underneath bloodless running water. Then take a pitcher bowl and upload hung curd, ginger-garlic paste, inexperienced chilli sauce, pink chilli powder and salt in it. Then add the hen pieces within the bowl and blend properly. Make certain that the hen is marinated properly. Refrigerate for an hour.
Step 2
Now in a microwave safe bowl, heat oil at 100% strength for 30 secs. Add chopped onions and microwave for five mins at one hundred% power, until golden brown. Stir in among. Then upload inexperienced chilli, coriander powder, red chilli powder, salt, garam masala powder, turmeric, black pepper, and chopped tomatoes. Microwave for five more mins at a hundred% electricity and stir in between.
Step three
Add fowl portions and microwave (covered) for 7 - 8 minutes at a hundred% electricity. Reposition frequently. Ultimately, add dried fenugreek leaves and microwave (protected) for two mins. At 60% energy. Permit to stand for 5 mins. Garnish with chopped coriander leaves. Serve hot with naan or parantha.
